Recipe | Deviled Eggs

Recipe | Deviled Eggs
These were not made for presentation but for immediate eating. When you know you know.

Serves: 2 hungry people or 8 people (2 pieces each)

Eggs (8 used for this recipe)
Water for boiling
1 dash onion powder
4 dash garlic powder
1/2 tsp mustard powder
1 tbsp shallot or onion, minced
1 tsp parsley, chopped
3 tbsp mayo

Pot large enough to boil water + eggs
Mixing bowl
Plate or storage container
Small knife
Scoop or spoon

Bring water to boil over high heat. While waiting for this, rinse eggs of debris, if needed.
If using store-bought eggs, you can likely skip this step.
Once water is boiling, add eggs to water carefully.
Only after the water starts to boil again will you start a countdown for 11 minutes.
When the time is up, turn off heat and carefully move eggs to cold water.
Let eggs sit in cold water for a minimum of 10 minutes.
Once eggs have cooled, tap each egg to lightly crack the shell and remove.
Slice each egg in half long ways. Remove yellow yolk to separate bowl then set white egg portion aside.
To yolk mixture, add all ingredients above except paprika. Mix to combine.
Scoop even amounts into each egg white portion.
Sprinkle with paprika to garnish. Enjoy immediately.

Video Recipe


Using the oldest eggs in your rotation will allow for easier peeling of the shell.

Cool the eggs thoroughly after boiling & before peeling. The white egg portion will be easier to slice without tearing.

Remember you can always add more, but its hard to take something away once incorporated. Titrate flavors to your liking.

To store, cover and refrigerate. You likely wont have leftovers but if you do, they should keep for a day or two.